Flat Apple Pie with Perfect Pie Crust

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Loved this recipe! I used my own crust recipe not because there was anything wrong with this one I just know mine and it always turns out. this was really easy desert and I will make it again. I added cinnamon to it.

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How many ways can you mess up a recipe? Several, apparently! First I threw in the juice from the whole lemon instead of half so had even more liquid in an already-too-liquidy pie according to the reviews. Then I used an already-made crust (the kind that is with the biscuits and crescent rolls in a can in the store that is rolled pretty thin and maybe too thin for something like this. (Didn't help that I put my finger through it more than once while trying to lay it out. And, then I set the oven to the wrong temp (350 instead of 375 which I didn't realize until it was supposed to be done but wasn't, the crust still looking pale and doughy. Good lord! Lessons learned: stop trying to do too many things at the same time, always read the reviews before you start, and always use a sheet pan just in case. Good thing I did the latter or this would have been a heck of a mess! Will try this again under different circumstances.

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I only gave this one star because the crust is impossibly wet and mushy. I finally made a simple pie crust that actually looked like dough and not a lump of soggy flour. I also added a little cinnamon to the apples. She calls for too much liquid for the crust.

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To me, the "flat" apple pie tends to give you too much crust with not a lot of apple. I prefer a pie pan to get the crust/apple ratio just right. The crust recipe wasn't bad, however, I think the traditional pie crust recipe of 4 ingredients is best: flour, butter, salt, & cold water. Didn't bother with the lazy caramel sauce because the pie is sweet enough.

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I've made this 2-pie recipe a couple times now. I'm a pretty good bread and cookie baker bu would say my piecrusts are only in the B/B- range... UNTIL NOW! This came out great... the second time. The first time I was not careful in my roll-out to be sure there were no cracks/seams and filling juice + butter did go all over. The second time I was careful in my roll-out and all was well. I concur with others in adding a tbsp or 2 of sugar to the crust recipe. And it definitely needs spices in the apples (I used a Tbsp of Apple Pie Spice. I am anxious to try the crust in a 'standard' pie recipe, e.g. pumpkin, and in a pan.

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I tired this recipe last night. Watched the video....followed the recipe exactly and I got a big fat mess. Not sure what I did wrong but I'm a good cook and a good baker but this crust just didn't cut it for me.I put the decimated mess into a loaf pan, made a quick caramel sauce (the juice inside the pie leaked out over the whole baking sheet to pur over the "aple pie loaf" and sort of saved it.My husband is too nice to say anything bad but he didn't eat it.

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I watched Ree make this and the ease of it inspired me to try it. I have never baked a pie before. I followed the tips of a few reviewers and added a tablespoon of sugar to the Perfect Pie crust. Otherwise, I followed the recipe to the letter. I think chilling the pie crust in the fridge for 30 minutes before rolling it out worked very well. It was absolutely delicious! My husband and kids loved it. Can't wait to make it again!

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This was the best pie crust I have ever made! You weren't kidding! The caramel sauce you made was smashing as well. The whole thing....success. Thanks Ree!

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I have NEVER been able to make pie crust before until this recipe!
Love, love, love it and so simple and perfect everytime.

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I did the flat apple pie, very easy, quick and delicious , great recipe!